Spinach Potato Pancakes/Colcannon Cakes

Rose Mary Mogan

By
@cookinginillinois

I created this recipe from left over Buttermilk Mashed Potatoes.

I started not to share the recipe, since it is so simple, but changed my mind.

It is a great way to use left over Mashed Potatoes.

I really wanted to make Colcannon but was out of Kale and didn't have cabbage, so this was my alternative.

My husband had his with Apple Sauce, but I chose to just have butter on mine. It is amazing what you can do to recreate a meal with left overs, with just a few simple ingredients.

Why not give it a try, it is a great way to add veggies to your diet, and they taste great too.


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Comments:

Serves:

4-6 depending on appetite

Prep:

25 Min

Cook:

10 Min

Method:

Pan Fry

Ingredients

2 1/2 lb
mashed potatoes (i used left over butter milk mashed)
1 can(s)
spinach (14 oz) drained
1 large
onion chopped fine or grated (microwave for 3 minutes)
2 large
eggs, room temperature
2 c
panko bread crumbs (or more if needed)
2 tsp
garlic powder
2 tsp
coarse black pepper
1 c
all purpose flour
2 Tbsp
olive or canola oil
2 Tbsp
butter

Directions Step-By-Step

1
In a large bowl add the left over mashed potatoes, (or use freshly mashed)The amound added is an estimate guess.
2
Add Chopped onions (Precook in microwave 3 minutes)
3
Add 2 large eggs
4
Combine flour, garlic powder & pepper then add to potatoes.
5
Add Panko Bread Crumbs.
6
Drain Canned Spinach and add to potato mixture.
7
Mix to combine and shape into desired size patties.
8
Heat oil and butter in a large 16 inch skillet till oil is hot.
9
Add patties and cook till browned on first side, then flip and brown on other side.
10
Serve while HOT WITH A PAT OF BUTTER or Applesauce.

About this Recipe

Main Ingredient: Potatoes
Regional Style: Irish
Other Tag: Quick & Easy